Abv: 14.5%

All grapes are destemmed and macerated for 10 days in a fibre cuve. After décuvage we pressed the grapes for 3 days. Afterwards the fermenting juice went into barriques we had bought the same year. Here the wine fermented during winter and stayed another for 4 years until bottling in august 2023. No soutirage, topping up one time after two years in barriques.

Abv: 14.5%

90% direct press from Merlot and another 10% of grapes destemmed. The destemmed grapes were left to macerate in the juice for about a month. The first year the wine was in a fibre cuve, in the spring of 2022, we made a soutirage and transferred the wine to Demi-muid. Here it finished the fermentation and got rid of both reduction and mouse. Now it’s a light red, in the style of the Ploussard that we are all dreaming of.

Abv: 13.75%

Here’s a wine we wanted to bottle already in 2022, but we decided to give it another year in barriques. It was finally bottled in the end of August 2023. Time did it well. It gave the wine a slimmer fruit, made the reduction go away and gave it a yeasty character similar to some young sakes. We really like it! 40 % Chardonnay 60% Sauvignon Blanc, all directly pressed together in an old vertically wooden press for 4 days. From the press directly into barriques for 2 years. No soutirage or topping up.

Abv: 13.25%

This is our first vinification in our old wooden foudre, that we got from Alsace. The Sauvignon Blanc and Chardonnay was pressed for 4 days and when the fermentation was working well it was blended with some Marsanne from 2021. The following fermentation took place during winter and finished slowly in the early spring. The combination of the Ardèche grapes and the Alsace Foudre, have given a unique expression. Rich in fruit, with an almost northern-style acidity. 

But when we do the bottling we listen to stuff like this…”

In 2013, Anders was inspired to leave his thriving career in the world of gastronomy to move to the Ardèche region in France in order to make wine full-time. And why not, when his partner-in-crime in the winery startup was none other than his favourite winemaker and personal hero, the legendary and enigmatic Jura winemaker Jean-Marc Brignot. Together, they produced his first two vintages, and to this day, Anders still credits Brignot's invaluable tutelage with shaping his winemaking philosophy. In 2015, Brignot left the project to focus on his farming life in Sado, Japan, while Anders remained with his family in the beautiful village of Valvignères to continue making wines.

Curiosity runs deep in Anders’ blood, and his training as a chef, along with his previous immersion in Copenhagen’s creative gastronomic milieu, has helped inform his winemaking process. Respecting raw organic materials and reveling in the diversity of his produce are the basis of his work in every vintage. As every year is different, the expressions of the grapes and terroir are never the same, and thus his approach will adapt accordingly. Names, blends, and styles change annually based on the flavours of the year’s produce. This is why he has never made the same wine twice.

Anders insists that his wines are made with “grapes and only grapes”. He sources his grapes from people he trusts, such as the neighbouring Oustric family of Domaine Le Mazel and the Bannwarth family in Alsace, while growing his own vines too. He starts with a blank canvas at the beginning of the harvest, tastes the grapes and follows the flavours he finds most intriguing. The subsequent steps are determined solely by that first taste.

Anders follows the thought process of a chef who tastes the produce of the season, then works with the ingredient to turn it into something interesting and more complete. There are endless possibilities and a multitude of decisions each season: what will make the season’s produce shine? A single varietal wine or a blend? An extended maceration or a quick pressing? Should the wine be bottled early or left to rest for a few more years before release?

Winemaking here is of course absolutely minimalist. Everything is done by hand. Or is it hands-off? Because Anne and Anders do not interfere with the winemaking process at all: they add nothing, and remove nothing. The wines have complete freedom to be whatever they want to be.

Every cuvée holds a message, often of hope, in a world that needs to be constantly questioning itself as well.

— Pierre Jancou, Que du Raisin